Savory cornbread pancakes kissed with green chile and served with a fried egg. Use a quarter cup measure to make smaller pancakes and a third cup measure for larger ones.
4 tablespoons unsalted butter
2 teaspoons Poblano
1 tablespoon honey
¾ cup (90 grams) all purpose flour
¾ cup (90 grams) finely ground yellow cornmeal
¾ teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
⅓ cup finely chopped scallions
¼ cup finely chopped cilantro, plus additional for garnish (optional)
4 large eggs, plus an egg per person for topping the pancakes
1¼ cups buttermilk
1 cup grated cheddar or Jack cheese
Oil for greasing griddle
Preheat oven to 250°F and place a baking sheet inside it.
Melt butter. Add poblano and honey and stir to combine. Set aside to cool.
Meanwhile, whisk together flour, cornmeal, baking powder, baking soda, and salt. Add scallions and cilantro and fold together to distribute and coat in the dry mixture.
In a second bowl, whisk 4 eggs and buttermilk. Add butter mixture and whisk together.
Add wet mixture to dry and stir together gently until just combined. Fold in the cheese.
Place a griddle or skillet over medium heat and film with oil. Using a 1/4 cup measure, dot with batter. Cook pancakes until they are golden underneath and dotted with bubbles. Flip and cook second sides. Repeat, adding more oil as necessary, and stashing finished pancakes in oven until all batter is cooked.
Fry remaining eggs. Serve pancakes topped with eggs and additional cilantro, if desired.
Recipe by: Emily Teel